Macaroni and Chestnuts

Ingredients

• 20 count Whole chestnuts (Fresh, in shell)
• 0.5 pound Macaroni pasta (Approximately 225g)
• 1 tbsp Butter (for paste)
• 2 ounces Butter (for sauce) (Approximately 60g)
• 1 tbsp Butter (melted, for topping)
• 1 whole Onion (Peeled, left whole)
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Milk or Vegetable Stock (Optional, use if mixture becomes too dry)
• 1 pinch Salt (To taste)
• 1 pinch Black pepper (To taste)

Instructions

1. 1Preheat oven to 400°F (200°C). Score an 'X' into the flat side of each chestnut shell with a sharp knife. Place on a baking sheet and roast until the shells curl open and the insides are tender.
2. 2While still warm, peel the chestnuts, removing both the hard shell and the papery skin. Place the peeled chestnuts in a mortar (or bowl) with 1 tablespoon of butter, salt, and pepper. Pound or mash until they form a smooth paste.
3. 3Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (tender but firm). Drain thoroughly.
4. 4Return the drained macaroni to the stew-pan. Add the chestnut paste and 2 ounces of butter. Stir to combine. Add the whole peeled onion into the center of the pot to flavor the dish (similar to bread sauce). Simmer gently over low heat, stirring occasionally. If the mixture appears too dry, add a splash of milk or stock.
5. 5Remove and discard the whole onion. Transfer the macaroni mixture to a baking dish. Sprinkle the top generously with grated Parmesan cheese. Bake in the oven at 400°F (200°C) until the top is browned.
6. 6Remove from the oven. Drizzle the browned top with the melted butter (oiled butter) to moisten it. Serve hot.